Korean Egg Drop Sandwich

Boxed toast is a popular street food in Asian countries, especially in South Korea. They are most often called «Korean egg drop sandwich» after the Korean restaurant «Eggdrop» that popularized them. It is made with thick bread that is grilled, lots of sauce (often spicy), scrambled eggs, and other toppings (even carrots and cabbage). The result is a very savory toast, and the convenient shape allows you to grab a quick snack on your way to work.

In this recipe, I would like to share with you my variation of cooking toast with egg, bacon and two kinds of sauce. It is simple, has a rich flavor, and is perfect for breakfast!

P.s. You can see the same step-by-step recipe with more photos and video on my website yumchief.com or YouTube channel. I'd be happy if you check it out and leave a like and comment! It will help me a lot, thank you! ❤️

Ingredients

For toasts:

1. Toast bread — 2 slices
2. Butter — 60 g
3. Dill — 2 tbsp
4. Granulated garlic — 2 tsp

For topping:

1. Egg — 3 pcs
2. Bacon — 6 slices
3. Milk — 40 ml
4. Sugar — 1 tsp
5. Salt — ½ tsp
6. Sunflower oil — 1 tsp

For spicy sauce:

1. Sriracha — 1 tbsp
2. Mayonnaise — 1 tbsp

For cheese sauce:

1. Cheese — 30 g
2. Milk — 40 ml
3. Butter — 30 g
4. Granulated garlic — 2 tsp
5. Cornstarch — 1 tsp

Beat 3 eggs in a bowl until smooth. Add salt, sugar and room temperature milk and mix well.

Pour some sunflower oil into a frying pan and heat over low heat. Pour in the egg mixture and start stirring gently with a spatula along the bottom of the pan until the entire mass has set (same principle as making scrambled eggs). Divide the resulting omelet into 2 parts and remove from the heat.

Clean the pan, reheat it over medium heat (without oil) and fry the bacon slices. Blot the cooked bacon with paper towels to remove excess fat.

In a small bowl, combine the Sriracha sauce and mayonnaise (1:1 ratio) to make a hot sauce. We will use this sauce to spread on the toast. Sriracha can be replaced with any other chili sauce you have on hand.

Now start making the toast. Melt 60 grams of butter in a separate bowl, add chopped dill and granulated garlic, and mix well. Spread 2 slices of bread on both sides with this flavored butter.

Reheat the pan over low heat. Cook the buttered bread until golden brown (about 2 minutes on each side).

When the bread is done, make a nick in one side so that the toast can be folded into a corner and stuffed. Be careful not to cut the toast all the way through (I used a spatula to do this).

Now make the cheese sauce. In a skillet over low heat, combine the butter and garlic powder. Add the cornstarch and milk and mix well. Increase the heat to medium and add the grated cheese while stirring. Remove from heat when cheese is melted.

Assemble the toast. I used a small box (this is how they serve this type of sandwich in Korea), but you can just lay the toast out on a plate.

Brush the bread with the hot sauce first (save some to garnish), then place 3 slices of bacon and cheese sauce on top and cover with the omelet. Drizzle with the remaining hot sauce and decorate with chopped dill. Serve sandwich immediately and enjoy!